Light Chocolate-Chunk Brownies

• 2 tablespoons vegetable oil, such as safflower, plus more for pan
• 4 ounces bittersweet chocolate, coarsely chopped
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup packed dark-brown sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup reduced-fat sour cream
• 2 large eggs

1. Preheat oven to 350F.
2. Brush a 9-inch square baking pan with oil; line with parchment, leaving an overhang on two sides.
3. Brush parchment with oil.
4. Heat half the chocolate in a small bowl in the microwave, stirring every 30 seconds, until melted.
5. In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
6. In another bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
7. Spread batter in prepared pan; sprinkle evenly with remaining chopped chocolate.
8. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
9. Let cool completely in pan.
10. Use paper overhang to lift from pan; peel off paper, and cut into 16 squares.
11. Brownies can be stored in an airtight container at room temperature up to 3 days.
12. (Per Brownie)
13. Calories: 154
14. Fat: 6.8g (2.7g Saturated Fat)
15. Protein: 2.8g
16. Carbohydrates: 24.3g
17. Fiber: 1.7g

vegetable oil, bittersweet chocolate, flour, cocoa, salt, baking soda, sugar, unsweetened applesauce, sour cream, eggs

Taken from www.epicurious.com/recipes/food/views/light-chocolate-chunk-brownies-387476 (may not work)